Reviewed: Sep. 17, 2007

Very tasty! We substituted Italian sausage for the chicken for a change of pace and used olive oil instead of butter. It definitely needed half the pasta and a little more feta and tomato for our personal preferences. Side note, don't warm too long after adding the feta, ours melted. But still very nice dish served with a crisp, green caesar salad. ENJOY!

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krisfriz

Cooking Level: Intermediate

Home Town: Ormond Beach, Florida, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Sep. 17, 2007

This was a great recipe. I did not change a thing. This is definitely a keeper for an easy family dinner.

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NCDeb

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Reviewed: Sep. 17, 2007

This is pretty good with all the alterations suggested by others. There is too much pasta so I would cut amount in half as others have mentioned. I used olive oil with garlic and onion.(as suggested) I doubled the cheese and tomato and added a can of diced tomatoes. We love cheese and tomatoes around here!!! :) I also used light feta but you have to know which light feta is good because some are tasteless. Pretty yummy. My husband liked it as well. I will definitely make this again and again. Thanks for the recipe.

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EGAUSVIK

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 17, 2007

My husband asked me to bring lunch to him and some of his colleagues one day. I made this to rave reviews. I did do a couple of things differently though. I added a tomato, used marinated artichokes and added a can of black olives. Everyone loved it! Thanks for the keeper.

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ANNAFISH

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Reviewed: Sep. 17, 2007

I was in the mood for a chicken and pasta meal -- imagine my delight when I opened this site and this was the featured recipe. I also used marinated artichoke hearts and recommend that change. Leftovers were surprisingly good cold the next day!

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JACKLYNJILL

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Sep. 16, 2007

This is such a tasty recipe. I added a little chicken broth because my husband thought the lemon juice was too strong, but this is definitely a recipe I'll make again and again. I can't wait to have the leftovers tonight!

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jennydee

Cooking Level: Intermediate

Home Town: Arlington, Washington, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Sep. 15, 2007

Very good. I also halved the pasta and used olive oil and marinade instead of butter. I also used a can of diced tomatoes which gave it just enough "juice". Definitely use 1 cup of feta - 1/2 in the pasta and 1/2 on top. I also put in some Kalamata olives. I will definitely make this again.

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trmansell

Home Town: Cleveland, Ohio, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Sep. 15, 2007

Delicious and easy to make. I was happy to have leftovers to take for lunch the next day! As we were eating it I said that I should have used a can of diced tomatos instead of the fresh tomato so there was a little more liquid - and now I see from the reviews that others said the same thing. Otherwise I wouldn't change a thing. This is definately a keeper!!

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Missy

Cooking Level: Intermediate

Living In: Lee's Summit, Missouri, USA

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Reviewed: Sep. 14, 2007

good penne and chicken

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tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

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Reviewed: Sep. 3, 2007

Yummy! This was great and easy too! I followed some of the other reviewers advice and sauteed with olive oil and also used marinated artichoke hearts. This was great! Even yummy cold the next day! Thanks for the recipe.

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Aug. 30, 2007

This is SO good! It has such a wonderful taste. It's great hot as well as cold as leftovers. I used extra tomatoes, but other than that wouldn't change a thing.

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murphy

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Reviewed: Aug. 6, 2007

This recipe was perfect for a summer dinner- the lemon makes it refreshing and all the flavors really blend nicely. I didn't change a thing. Thank you Jennifer

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cooking42

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Aug. 1, 2007

As per other reviews, I added 6 oz tomato paste, marinated artichokes, canned diced tomato, and doubled the feta. I threw in some black olives and halved the pasta. Sauce base: minced garlic, diced onion, equal parts olive oil and marinated artichoke juice. Husband loved it. I'm not terribly crazy about the marinated artichokes, but it was still really good. Sauce was perfect consistency, but next time I think I'll just go with the butter. Oh yeah, I used fat free feta...not so sure that was a good choice. It was a bit rubbery. Next time, I'll just use regular feta.

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sportshealer

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2007

Even my 2 year old practically inhaled this!!

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Shannon

Cooking Level: Intermediate

Home Town: Germantown, Tennessee, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jul. 20, 2007

My husband rated this a 1, but he doesn't like pasta dishes, so I will give it a 2. We are not artichoke eaters, either (I like them once in awhile), so I left them out. Not big fans, sorry, personal preference.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jun. 17, 2007

Delicious recipe that the whole family enjoyed. Like other reviewers, I recommend cooking with olive oil instead of butter and adding lemon zest and two cans of diced tomatoes instead of one chopped tomato. This gives the dish a much more creamy, satisfying sauce. Also, try adding a teaspoon of honey. :)

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Josh

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Reviewed: Jun. 2, 2007

This was fantastic. As a lover of both Greek food and pasta, I knew it was going to be a hit, and sure enough, I was right. Didn't have artichoke hearts, but sure enough I found some sundried tomatoes in a jar and used those instead of the regular tomatoes, and added in a can of pitted black olives for that extra Greek feel. Try adding a marinade (such as Paul Prudhomme's Poultry Magic) to the chicken too for a bit of extra flavour!

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: May 26, 2007

Delicious! I used shrimp instead of chicken and cut the pasta in half. I also added 4 cups of chopped fresh spinach and wilted it slightly at the end. I also increased the tomatoes and lemon juice and added a little lemon zest.

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